← Nouns Cooking · British & Irish

Ingredients

• 2 kg leg of lamb, bone in
• 4 cloves Garlic, cut into slivers
• 1 bunch small bunch rosemary, broken into small sprigs
• 2 tbsp Olive oil
• 2 Onion, thickly sliced
• 1 tbsp plain flour
• 400 ml hot lamb or chicken stock
• 1 tbsp Redcurrant jelly (optional)
• 1 bunch large bunch mint, leaves only
• 1 tbsp caster sugar
• 2 tbsp boiling water
• 3 tbsp white wine or cider vinegar
• Salt
• Black pepper

Method

1. Heat the oven to 220°C (200°C fan, 425°F). Make small, deep cuts all over the lamb with a sharp knife and push a sliver of garlic and a little rosemary sprig into each one.
2. Lay the onions in a roasting tin, sit the lamb on top, rub it with the oil and season well. Roast for 20 min until it starts to brown.
3. Lower the oven to 180°C (160°C fan, 350°F) and roast for about 1 hour 15 min more for pink lamb (a probe in the thickest part reads 60°C/140°F), or 20 min longer for well done.
4. Meanwhile, make the mint sauce: chop the mint leaves very finely with the sugar (the sugar helps you chop). Scrape into a jug, pour over the boiling water, stir to dissolve, then add the vinegar. Leave to infuse while the lamb roasts.
5. Lift the lamb onto a board, cover with foil and rest for 20 min.
6. Spoon most of the fat out of the tin, then stir the flour into the onions over medium heat for 1 minute. Add the stock and redcurrant jelly and simmer for 5 min, scraping the tin, until glossy. Strain into a jug.
7. Carve the lamb and serve with the gravy, mint sauce and roast potatoes.

Tips

• Mint sauce is best made an hour or two ahead so the flavour has time to develop, and it keeps for a week in the fridge.
• Some redcurrant jellies are set with gelatine-free pectin; check the label if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Jamie Oliver BBC Good Food BBC Food